
Curtis Stone's Wedding Carrot Cupcakes with Brown Sugar Cream Ch…

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Phò + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

How To Make Korean Gochujang Noodles | Rachael Ray

Guy Fieri On Maintaining Signature Hairstyle Amid Covid: Lori Tr…

Deals From Rue La La: Plush Body Pillow, Luxe Towel Warmer + Dio…

How To Make Pork Spareribs With Peppers, Onions, Sage + Honey | …

How To Make Seared Pork Tenderloin with Smoked Paprika and Orega…

How to Make Homemade Caramels, Chocolate-Dipped Caramels + Turtl…

How To Make Chicken Cacciatore With White Wine Sauce (Roman-Styl…

How To Make Wilted Garlicky Greens | Rachael Ray

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Italian Sweet and Sour Pork Chops | Tuesday Nights M…

How To Make Stuffed Tortilla French Toast

How To Make Baked Fish with Garlic-Cheese Breadcrumbs | Rachael …

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Green Beans With Onion & Tomatoes | Rachael Ray

How To Make John’s White Wine-Vodka TGIF Spritzer | John Cusimano
"Lindsay's favorite cake is carrot cake, so I baked her a big, beautiful one for our wedding in 2013. I know, I know I'm a bit of a pathetic romantic when it comes to my girl. Not only did it make her swoon, but it tasted bloody delicious, too. I'm now sharing the love with you guys in the form of cupcakes." — Curtis
Get more fun and festive dessert ideas for your Easter table here.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¾ cup canola oil
- 10 ounces carrots (about 3), coarsely grated on a box grater
- ½ cup golden raisins
- ½ cup walnuts, coarsely chopped
- ¾ cup packed light brown sugar
- One 8-ounce package cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- ½ tablespoon pure vanilla extract
Yield
Preparation
To make the cupcakes, preheat the oven to 350°F. Line 12 muffin cups with paper liners.
In a medium bowl, whisk the flour, baking powder, cinnamon and salt to blend; set aside. In a large bowl, whisk the granulated sugar, eggs and vanilla to blend. Slowly add the oil, whisking to blend well. Using a wooden spoon, stir in the flour mixture. Using a rubber spatula, fold in carrots, raisins and walnuts.
Divide the batter among the prepared muffin cups, using about ¼ cup batter for each cupcake. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out with just a few moist crumbs attached. Transfer the pan to a cooling rack and cool for 10 minutes, then transfer the cupcakes to the rack and cool completely.
To make the frosting, add ingredients to the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a handheld mixer). Beat about 6 minutes, or until smooth, fluffy, and creamy.
Spread the frosting over the tops of the cupcakes.
Make-ahead: The frosted cupcakes will keep for up to 2 days, stored airtight in the refrigerator. Serve the cupcakes cold or at room temperature.